It’s Food Friday and more importantly it is Good Friday. In
preparation for Easter Sunday, the hubby requested a Pineapple Upside-down Cake.
(I only make this cake about once a year.) The recipe book is well loved as you
can see in the photo. It is a 30 year-old copy of the NEW Better Homes and
Gardens Cookbook. I have a newer version, but this one has my handwritten
notes, so I keep using it! I have
modified the recipe to fill a 9 X 13 cake pan.
can of crushed pineapple and reserve juice
pineapple and reserve the liquid. Melt butter in a 9X13 inch glass baking pan.
Stir in brown sugar and 2 TBS of the reserved juice. You can decorate the bottom with maraschino
halves if desired.
Add water to
remaining juice to make 1 1/3 C liquid. Set this mixture aside.
Coat the baking
pan with cooking spray.
crushed pineapple evenly into butter and sugar mixture to cover bottom of pan.
baking powder, and salt.
and sugar together – blend well. Add egg and vanilla; beat one minute.
ingredients and the remaining liquid alternately, beating after each addition.
(I usually do half the flour, half the liquid, the rest of the flour and the remaining
in pan over the pineapple layer. Bake at 350◦ for 40 minutes.
cake over onto a baking sheet or serving tray if you have one that big! Allow
to cool!Notice that some of the
pineapple is clinging to the pan.Be
patient! It will drop into place when it cools.
whipped cream or vanilla ice cream!
Pineapple Upside-down Cake is heavy! That’s how we like our cake at the Green
House. Using crushed pineapple guarantees pineapple in every bite!
Question: What dessert will you be serving up this weekend?